Back Season Spanish Mackerel・・・・Spanish mackerel (Spanish mackerel) is written "spring" in fish.
Although Spanish mackerel, as the name suggests, is in season in spring,
In fact, fish are in season twice a year.
Autumn and winter are the second season for Spanish mackerel.
The fat returns to the skinny meat that lost weight in the summer, and the crispy meat has a sweetness to it,
The fresher the fish, the more tender it is and the more it melts in the mouth like medium fatty tuna,
That is "Ura-shun Spanish Mackerel.
Awaji Island's back-season Spanish mackerel, which is fatty from fall to winter, is served in a yuzu sukiyaki pot!
The sweet and spicy broth enhances the sweetness of Spanish mackerel.
Please dip the back-season Spanish mackerel in beaten egg if you like and enjoy it mildly.
